Riddles for Culinary Schools and Kitchen Labs

I sear steaks at 500 degrees and never complain. What am I?

I slice like a pro thanks to a granton edge. What am I?

I am the precise weigh-in that prevents recipe disasters. What am I?

I cook with water and steam, never burning a leaf. What am I?

I form peaks of egg whites with sugar spun in. What am I?

I am the five-star standard that says yes to seconds. What am I?

I temper chocolate until it shines like a mirror. What am I doing?

I am the brigade leader calling 'Oui, Chef.' Who am I?

I balance sour, sweet, salty, bitter, umami. What am I?

I am the plating tweezers that set microgreens exactly right. What am I?

I read tickets, time courses, and keep the pass clear. Who am I?

I ignite flambé, turning sugar into flame. What am I?

I roll dough thin for ravioli dreams. What am I?

I am the recipe binder stained with sauce and wisdom. What am I?

I toast the class with sparkling cider after final service. What am I?